Gramophone - Cuisine Ottomane

A creamy preparation based on smoked cod roe, oil, and bread or potato. Salty and iodized taste with a smooth texture. Enjoy spread on bread.

Rolled vine leaves stuffed with a mixture of rice flavored with herbs and spices. Tender texture and slightly tangy flavor from the lemon. Eaten cold as a starter.

Refreshing mixture of thick yogurt, crunchy cucumber cubes, garlic, and herbs (often mint or dill). Similar to Greek tzatziki but sometimes more liquid. Perfect to accompany spicy dishes.

A finely chopped tomato salad with chili peppers, onions, and herbs. Spicy, fresh, and tangy flavor (often with pomegranate molasses). Eaten like salsa with bread.

Creamy chickpea puree, tahini (sesame paste), garlic, and lemon. Rich and nutty flavor. An essential classic to enjoy with pita bread.

Grilled eggplant puree with a characteristic smoky flavor, mixed with garlic, yogurt, or oil. Silky and melting texture. Enjoyed cold with bread.

A rich variation of eggplant caviar mixed with yogurt, enhanced with crunchy walnuts and fresh pomegranate seeds. A mix of creamy and crunchy textures with a sweet-tart note.

Gratin dish composed of layers of melting eggplant, seasoned minced meat, and potatoes, topped with a béchamel sauce browned in the oven. Rich and comforting.

Chicken medallions made from boneless thigh, stuffed with a flavorful mixture of vegetables and crunchy pistachios. Served with rice.

Tender pieces of lamb pan-fried with fresh vegetables (peppers, tomatoes, onions). A juicy dish where the meat absorbs the flavors of the vegetables.

Chicken version of Kavurma. Sliced poultry sautéed with summer vegetables and garlic. Served hot with rice.

Spicy minced meat skewer (Adana) served on a bed of garlic yogurt and crispy bread pieces. The yogurt softens the spiciness of the meat.

Lamb and vegetable stew slow-cooked in a terracotta dish, covered with a golden pastry crust. The braising makes the meat very tender.

Grilled meat served on a bed of spicy crushed tomato sauce (ezme). The meat juices blend with the vegetables for an intense flavor.

Visually appealing specialty where grilled minced meat is wrapped in lavash bread, then cut into bite-sized pieces. Topped with tomato sauce and served with yogurt.

A variation of the Beyti dish, served here on a bed of smoky eggplant caviar instead of being rolled. Accompanied by rice.

Delicate dish combining hot meat and a cold or warm puree of grilled eggplant mixed with garlic yogurt. A contrast of temperatures and textures.

Small ravioli stuffed with meat, boiled and served with a garlic yogurt sauce and a sizzling chili butter. A very popular traditional pasta dish.

Additional side dish of your choice: homemade fries or traditional pilaf rice with chickpeas and small vermicelli (barley).

French anise liqueur, served diluted with fresh water.

Classic French aperitif cocktail: white wine mixed with a fruit cream (blackberry, blackcurrant, or peach).

The Turkish national spirit. Grape eau-de-vie flavored with anise. Nicknamed 'lion's milk' because it turns white when water is added.

Italian vermouth, sweet or dry, served chilled.

Blended Scotch whisky.

Tennessee straight bourbon whiskey.

Bitter and sparkling Venetian cocktail based on Prosecco, bitters (Aperol type), and sparkling water.

House rosé wine served in a carafe.

House red wine served in a carafe.

House white wine served in a carafe.